This spring vegetable and feta quiche is everything you want from a seasonal bake - light, fresh and full of flavour. Packed with vibrant vegetables and creamy, tangy feta, it's perfect for brunch, picnics or an easy make ahead lunch.
A delicious vegetarian quiche that can be made ahead and kept in the fridge for up to 3 days, or frozen once completely cooled.
Enjoy it hot or cold during the spring and summer months, and customise it if you like.
Tips
- Optional variations:
- Spring vegetable and goat cheese quiche - swap feta for goat cheese.
- Add protein - add pieces of cooked chicken, crispy bacon or sliced smoked salmon.
- Make this spring vegetable and feta quiche into mini quiches using small tart tins - great for picnics!
Frequently Asked Questions
Yes - quiche is perfect for making ahead and tastes great cold or reheated.
Avoid adding too much moisture from vegetables and don't overfill the custard.
Yes - quiche is very flexible and great for using seasonal produce. Try peas or baby spinach.
Yes - allow it to cool completely before freezing.
Spring vegetables, herbs, spinach and tomatoes all pair beautifully with feta.
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How to make this Spring Vegetable and Feta Quiche
Ingredients
- 0.5 tbsp olive oil
- 110g spring onions, finely sliced
- cooking salt
- 400g asparagus, woody ends snapped off
- 4 large eggs
- 0.25 tsp salt
- 150ml double cream (I use Elmlea to reduce calories!)
- 150ml crème fraiche
- 10g flat leaf parsley, chopped
- 0.5 tsp freshly ground black pepper
- 200g feta, cut into 1cm cubes
- 320g ready rolled shortcrust pastry
Instructions
- Heat the oven to 200C/fan180C/gas 6 and place a large baking tray (onto the oven shelf. Take the pastry out of the fridge.
- Heat the oil in a small frying pan over a medium heat and fry the spring onions for 3 minutes, stirring occasionally. Remove from the heat and leave to cool.
- In a medium saucepan of boiling salted water, cook the asparagus for 3 minutes. Drain in a colander and then plunge the asparagus into a bowl of cold water to stop the cooking process. Drain again. Set 7 spears aside, then chop the rest into 3cm lengths.
- Prepare the filling - in a large mixing bowl, whisk the eggs with 0.25 tsp salt. Pour in the cream and add the crème fraicheand whisk again to combine. Stir in the cooked spring onions, parsley, pepper, most of the cubed feta and the chopped asparagus.
Assemble and bake:
- Unroll the pastry onto a board and place it between 2 sheets of floured baking paper. Roll it out to approx. 5mm thickness and line the base and sides of a tart tin (24 to 26cm diameter), then trim the edges.
- Pour in the filling, ensuring the feta, chopped asparagus and spring onions are evenly distributed. Place the whole asparagus spears on top and scatter over the remaining feta cubes.
- Place the tin onto the heated baking tray and bake for 35 to 45 minutes, until set and golden on top. Leave the quiche to cool in the tin for 15 minutes before serving warm or leave to cool completely.
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Spring Vegetable and Feta Quiche
Ingredients
- 0.5 tbsp olive oil
- 110 g (3.9 oz) spring onions finely sliced
- cooking salt
- 400 g (14.1 oz) asparagus woody ends snapped off
- 4 large eggs
- 0.25 tsp salt
- 150 ml (5.3 oz) double cream (I use Elmlea to reduce calories!)
- 150 ml (5.1 oz) crème fraiche
- 10 g (0.4 oz) flat leaf parsley chopped
- 0.5 tsp freshly ground black pepper
- 200 g (7.1 oz) feta cut into 1cm cubes
- 320 g (11.3 oz) ready rolled shortcrust pastry
Instructions
- Heat the oven to 200C/fan180C/gas 6 and place a large baking tray onto the oven shelf. Take the pastry out of the fridge.
- Heat the oil in a small frying pan over a medium heat and fry the spring onions for 3 minutes, stirring occasionally. Remove from the heat and leave to cool.
- In a medium saucepan of boiling salted water, cook the asparagus for 3 minutes. Drain in a colander and then plunge the asparagus into a bowl of cold water to stop the cooking process. Drain again. Set 7 spears aside, then chop the rest into 3cm lengths.
- Prepare the filling - in a large mixing bowl, whisk the eggs with 0.25 tsp salt. Pour in the cream and add the crème fraiche and whisk again to combine. Stir in the cooked spring onions, parsley, pepper, most of the cubed feta and the chopped asparagus.
Assemble and bake:
- Unroll the pastry onto a board and place it between 2 sheets of floured baking paper. Roll it out to approx. 5mm thickness and line the base and sides of a tart tin (24 to 26cm diameter), then trim the edges.
- Pour in the filling, ensuring the feta, chopped asparagus and spring onions are evenly distributed. Place the whole asparagus spears on top and scatter over the remaining feta cubes.
- Place the tin onto the heated baking tray and bake for 35 to 45 minutes, until set and golden on top. Leave the quiche to cool in the tin for 15 minutes before serving warm or leave to cool completely.
Notes
- Optional variations:
- Spring vegetable and goat cheese quiche - swap feta for goat cheese.
- Add protein - add pieces of cooked chicken, crispy bacon or sliced smoked salmon.
- Make this spring vegetable and feta quiche into mini quiches using small tart tins - great for picnics!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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